KEEN WOW?

I think quinoa is one of the most mispronounced words I have ever heard.  People don't know what it is, how to cook it or if they would like it.  But it is making a huge comeback in North America.  "QUINOA"  is actually pronounced "Keen-Wha".  It is a South American ancient grain.  Actually it is a seed of the goosefoot plant, a relative of leafy green vegetables like spinach and Swiss card.  Once considered "the gold of the Incas", Aztec warriors used quinoa to increase their stamina. 

It is a nutritional powerhouse.  It has twice the protein of brown rice and contains all nine essential amino acids which are the nutritional building blocks that help form proteins and muscle and other tissue.  So if you were stranded on a desert island, the one food you could live on is quinoa.  I read recently that 9% of Canadians are vegetarian and this should really win a popularity contest amongst them.

All that protein plus tons of fibre make it a waist-watcher's dream, a diabetic's dream, and a cholesterol-lowering dream.  It also contains a lot of magnesium that can help prevent high blood pressure and osteoporosis.  As an added bonus, quinoa is gluten-free, ideal for those with Celiac disease or other grain sensitivities.

As I mentioned  before Quinoa must be rinsed before using to remove the bitter outer coating.  You can buy it prewashed or prerinsed but I would still put it in a mesh strainer or sieve and run cold water over it for about a minute.

Okay, so now I have made a Moroccan Quinoa Salad which I plan to serve tonight at a meeting at my house and will let you know the verdict.  I tasted it and to me and my housekeeper, Edna is was tasty and perfect.

MOROCCAN QUINOA SALAD
designed for 6 but I think that would be a main course.
231 calories a serving or 6 points in Weight Watchers
1 cup uncooked quinoa well-rinsed
2 cups vegetable broth
1/4 cup dried blueberries (or currants if available)
1 tsp curry powder
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp liquid honey
1/2 tsp salt
1 small can of chickpeas, drained and rinsed
1/2 cup each finely chopped red bell pepper, grated carrots and diced cucumber
1/3 cup chopped green onions
2 tbsp olive oil
2 tbsp freshly squeezed lemon juice
2 tbsp minced fresh mint leaves
pepper if desired

Combine quinoa, broth, dried blueberries, curry, cumin, coriander, honey and salt in a medium pot.  Bring to a boil.  Reduce heat to low, cover and simmer for about 20-30 minutes or until quinoa has absorbed all the liquid and the seeds look like they popped.  Remove from heat.  Fluff with a fork and let cool in a mixing bowl.  Stir in all remaining ingredients.  Mix well and refrigerate for at least and hour or two.

All I have to say is Quinoa is Keen Wow!